Reference > Food Descriptions > E

E


  • Cream Cakes and Eclairs
         from The Century Cook Book (1901)
  • Eau de Vie de Dantzic
         from The Century Cook Book (1901)
  • Eclairs
         from Hand-Book of Practical Cookery (1884)
  • Eel
         from The Book of Household Management (1861)
  • Eels
         from Miss Parloa's New Cook Book
  • Eggplant
         from Woman's Institute Library of Cookery, Volume 2
  • Elder-Berry Wine
         from The Book of Household Management (1861)
  • English Currants
         from Miss Parloa's New Cook Book
  • Entrees
         from The Century Cook Book (1901)
  • Entrees
         from Hand-Book of Practical Cookery (1884)
  • Entremets
         from The Book of Household Management (1861)
  • Entremets
         from Hand-Book of Practical Cookery (1884)
  • Entrée
         from The White House Cookbook (1887)
  • Entrées
         from The Book of Household Management (1861)
  • Escalopes
         from The Book of Household Management (1861)
  • Escarole
         from Woman's Institute Library of Cookery, Volume 1
  • Espagnole Sauce
         from The Boston Cooking-School Cook Book (1896)
  • Proper Vegetables and Sauces to Serve with Entrees
         from Civic League Cook Book (1913)
  • Side Dishes, or Entrées
         from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)